Cajun German Sausage and Shrimp
Cajun Sausage and Shrimp
Well, I had a package of venison German sausage thawing in the fridge and didn't want to just do German sausages with mustard and kraut, or stewed in onion and cabbage. It occurred to me that a similar sausage was pretty good in a jambalaya, so I thought to do something cajun...
Cajun Style Sausage with Shrimp in Peppers
Serves about 4
- 1 lb. German sausage (I like to use a venison german sausage)
- 3 Tbsp. olive oil
- 2 Tbsp. sugar
- 2 tsp. ground cayenne pepper
- 2 tsp. paprika
- 2 tsp. white pepper
- 2 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. mustard powder
- 1 tsp. garlic powder
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 3 cups zucchini, sliced (and quartered, if necessary)
- 3 cloves garlic, minced
- 1 pt. tomatoes
- 2 tsp. Tobasco sauce
- 2 tsp. Worcestershire sauce
- 1/2 lb. shrimp (pre-shelled weight), shelled and veined
Mix the dried spices (sugar, cayenne, paprika, white pepper, black pepper, thyme, basil, mustard powder, garlic powder) in a small glass or bowl. Heat oil in a large dutch oven over high heat until not, but not smoking.
Add onions, peppers, and spices to dutch oven and stir. Lower heat to about medium and cool until onions start to go clear. Stir in sausage and cook for another 5 minutes. Stir in zucchini and garlic and let cook for another 5 minutes.
Add tomatoes, minced garlic, Tobasco, and Worcestershire, bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes, stirring occasionally.
Add shrimp, cover, and let simmer for another 15 minutes, stirring occasionally.
Uncover, and let simmer to reduce for about 10 minutes.
Serve over rice or noodles, and possibly with garlic herb bread.